Mini Pies – three simple flavours – Steak, Chicken or Mince’n Cheese ($6) A veggie powerhouse.Īlso a New Zealand tradition, a vegetarian pastry roll filled with spinach, feta, cream cheese, parmesan cheese, egg, garlic and fresh herbs. Our housemade fluffy pumpkin filling with a sweet maple curry flavour, mixed with navy beans for texture and protein. Portabella and white mushrooms cooked in a ginger soy garlic sauce. Always ask for a squeeze of donair sauce into your pie when ordering at the counter! We make our own donair meat from 100% Nova Scotia beef, toss it in sauce and top with tomato and onion. Yes that’s right! A local favourite all wrapped up in our butter puff pastry. Withrow’s pork in our humble chili spice rub, slow cooked and tossed with locally made Smoky BBQ sauce. Meringue powder is not an appropriate substitution so please dont use it. If you are a fan of the summertime classic, you will absolutely love our minced beef filling and creamy cheese topping with just the right spices. 5g dehydrated egg white powder, 28g granulated sugar, 225g confectioners (powdered) sugar, 125g almond meal, 100g aged egg whites, Note on the ingredients: Dehydrated egg white is not the same as meringue powder. The OG Pie! Also knows as the Cheeseburger Pie. Standard Pies – 7 oz $10 each (includes HST) This pie will warm you up with the white pepper finish. Cook and stir ground beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Heat a large skillet over medium-high heat.
The name comes from the old-English word numble, meaning a deer's innards. The servants ate this inexpensive but filling repast while the gentry dined on the venison. The newest pie in the warmer! Chunks of chicken breast meat tossed in a savoury blend of herbs and spices and cooked in a buttermilk gravy. Preheat oven to 350 degrees F (175 degrees C). A 17th century English dish, in which the heart, liver, kidney and other innards of a deer were combined with apples, currants, sugar and spices and baked as a pie. Think buffalo chicken wing, in a pie! The spiciest pie in our range made with local favourite – Dave’s Hot Sauce. Tender steak cutlets seared in black pepper with a four peppercorn gravy to bring the perfect peppery kick.Ĭhunks of white chicken breast simmered in a housemade spicy Indian masala sauce with creamy butter and yogurt. Strips of local beef in a rich and tangy mushroom gravy topped with thick cut double smoked bacon from our friends at Withrow’s Farm. Double down!Ĭreamy brie cheese paired with homemade balsamic cranberry sauce and chucks of white chicken breast in a creamy herb sauce.
HUMBLE PIE RECIPE FREE
Tender cuts of local free range beef slow cooked with onion in a rich beef gravy, topped with a layer of creamy cheese.Įverything above but with double the cheese and a layer of double smoked bacon. Roll dough out between two sheets of parchment or waxed paper, until 1/8-inch thick. Knead together for 30 seconds or until dough comes together. Stir in enough cold water to make a soft dough.
Gourmet Pies – 7 oz $12 each (includes HST) Cream shortening and butter together by hand or with electric mixer.
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